Jarlsberg Twice Baked Potatoes {Kitchen Play}

About a month ago I was asked to be part of Kitchen Play’s 29 Ways to Leap into Jarlsberg Dip Event and giveaway along with 28 other fantastic bloggers. I was very excited to be chosen, as I love the Kitchen Play events that they host. So each day a different blogger will post a serving suggestion and/or recipe to use the new Jarlsberg Dip. Please head over to Kitchen Play to see what the other bloggers have come up with. As this was my first event with Kitchen Play I was a little nervous of what to post but I think this recipe is a good one to start with. There are so many different applications to use this dip in so I narrowed it down to Twice Baked Potatoes – Jarlsberg Style. The only downside? I don’t have a picture to post!

Jarlsberg Twice Baked Potatoes

4 large russet potatoes, each about 3/4 pound each, scrubbed and dried

1 – 2 tablespoons unsalted butter

1/3 cup Jarlsberg Dip

1 scallion, finely chopped

1/4 – 1/2 cup shredded sharp cheddar

Kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees F.

Place rack in the center of the oven and then place the potatoes directly on the rack. Bake for 30 minutes. Remove the potatoes and pierce each one with a fork and continue to bake until tender, about and additional 30 minutes. Remove potatoes from the oven, and reduce heat to 375 degrees F.

Cool the potatoes briefly, and use a kitchen towel to hold the potato. Cut the potatoes in half lengthwise, (so they look canoe-like shape). Carefully scoop out most of the potato into a bowl medium bowl. Make sure that there is enough potato left in the skins to help retain the shape and keep the shell together. Mash the potato with fork with 1 tablespoon of butter and Jarlsberg Dip. Stir in the chopped scallion and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells – You can do this one of two ways – 1) use a piping bag with a star tip and pipe the potato mixture back into the shells or 2) scoop the potato mixture back into the shells and mound it slightly . Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.

One thought on “Jarlsberg Twice Baked Potatoes {Kitchen Play}”

Oh, these twice baked potatoes sound divine! Plus, Jarlsberg is such a fantastic cheese for melting, the dip is a natural choice in something like this. Wish I had one in front of me right now! Thanks for the inspiration.